Vazhakai Poriyal ~ Latha aunty

My aunts version of Vazhakai poriyal....Try and enjoy it....

INGREDIENTS U NEED:
1.Vazhakai/raw banana -  2 (Slightly peel the skin and cut into medium thin round slices)
2.Garlic - 2cloves
3.Cinnamon - Small piece
4.Cloves - 2
5.Turmeric powder - 1/4tbs
6.Chilli powder - 1tbs
7.Seasoning- Mustard,Curry leaves
8.Salt as needed
9.Oil -5tbs

METHOD OF PREPARATION:

• Initially crush the garlic,cinnamon and cloves together using mortar and pestle and keep it aside. 
• Now Heat little more than usual oil in a non-stick pan,add the seasoning one after another, and then add the crushed garlic and fry it for a min in the medium flame.
• Now add sliced vazhakai and stir it for few mins and then add chilli powder,turmeric powder and enough salt and keep mixing untill the powder is well coated on all the slices in the high flame.
• Cook untill the raw banana slices are nice and tender and serve it. 

GOES WELL WITH:

       Sambar rice or Rasam rice   

Raw Plantain/Vazhakai Roast

Vazhakai roast is a quick recipe and makes a very good yummy side dish for rice and this is one of my all time favorite.Here is how i make it....  

INGREDIENTS U NEED:
1.Vazhakai-3(Peel and dice into medium pieces)
2.Pepper powder or Chilli powder-2tbs
3.Salt as needed
4.Oil little more

METHOD OF PREPARATION:

• Heat little more oil in a wide shallow pan,toss vazhakai pieces and salt let it cook in a medium flame untill browned,crispy and cooked through.
• Finally add pepper powder and mix well and turn the heat off. 

 

GOES WELL WITH:
        Sambar Rice

Tindora/Dondakai Fry

Tindora fry is an easy to make side dish which goes along very well with sambar and rasam rice. This recipe is very simple and there are various variations to cook this vegetable but this is how i like it.Lets go to the recipe.....

INGREDIENTS U NEED:
1.Tindora-1/2lb(Slice them into thin rounds)
2.Pepper powder -1tbs
3.Salt as needed
4.Oil-5tbs

METHOD OF PREPARATION:

• Heat oil in a pan,add dondakai pieces and saute them in a medium flame untill it turns light brown.
• At this stage add salt and pepper powder and combine well and let it cook for 5mins and turn off the heat.  

GOES WELL WITH:
     Plain rice and sambar rice

Amarnathleaves Poriyal with Peanuts

Amarnath leaves poriyal is a simple,healthy, low-calorie, low-fat, high protein, nutritional dish that is used often in my kitchen as side dish for sambar rice.Here is how i cook it....

INGREDIENTS U NEED:
1.Amarnath leaves-5cups(Chopped)
2.Onion-1(Sliced) 
3.Red chilli-2(Slit)
4.Garlic-3cloves(Crushed)
5.Fried Peanuts-1/2cup(Coarsly grinded)
6.Seasoning-Mustard,Cumin,Urad dhal
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• First wash and chop amarnath leaves and keep it aside.
• Heat oil in a pan,add mustard seeds,urad dhal,cumin and fry them,When they start to splutter add splited red chillies, crushed garlic ,chopped onion pieces and  Let them fry until light brown color. 
• Now add chopped amarnath leaves, Mix well and let it cook in the medium flame untill all the water evaporates. 
• Finally When it's almost done, add salt and coarsly grinded fried peanuts powder and stir well untill it becomes dry.

GOES WELL WITH:

      Sambar and Rasam rice

Beans with Carrot Poriyal

Beans with carrot poriyal is a very  good side dish for any sambar or rasam rice.Try it out.....

INGEDIENTS U NEED:

1.Beans-2cup(Cut into small pieces)
2.Carrots-1cupICut into medium pieces)
3.Onion(Chopped)
4.Green chilli-2(Chopped)
5.Coconut-1/2cup
6.Seasoning-Mustard,Cumin,Curry leaves
7.Salt as needed
8.Oil

METHOD OF PEPARATION:

• Heat oil in a pan,add mustard,cumin and curry leaves once it start to splutter add chopped onion and green chilli and saute it for few mins.
• Then add cut beans and carrot fry it by adding salt untill it is well cooked.without adding water.
• Finally add gated coconut and stir it well for few mins and switch off the flame and serve.

GOES WELL WITH:

      Sambar rice

Avakarakai Poriyal with Coconut

Avarakai poriyal with coconut is a simple side dish goes well with sambar or rasam rice.Lets go to the recipe....

INGREDIENTS U NEED:
1.Avarakai/Broadbeans-2cups(Cut into medium pieces)
2.Onion-1(Sliced)
3.Green chilli-2(Sliced)
4.Coconut-1cup(Grated)
5.Seasoning-Mustrad,Cumin,Curry leaves
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• Heat oil in a pan,add seasoning let it splutter,add onion and green chilli saute it for few mins.
• Then add avarakai fry it for 2-5mins and add enough salt and mix it well and allow to cook untill the water to evaporate.
• Fianlly add grated coonut and stir well for few mins and switch off the gas. 

GOES WELL WITH:
    Sambar and Rasam rice

Yellow Pumpkin Poriyal

Yellow pumpkin is called as parangikai in Tamil.This pumpkin tastes little sweet and this poriyal tastes delicious with sambar rice and it is very simple to cook.Lets go to the receipe......

INGREDIENTS U NEED:
1.Yellow Pumpkin-1
2.Seasoning-Mustard
3.Red chilli-2(Split)
4.Salt as needed
5.Oil

METHOD OF PREPARATION:

• First remove the seeds from the pumpkin and cut into medium cubes.
• Heat oil in a pan,add oil when its hot add mustard when it starts to pop up, add split red chilli, pumpkin pieces and enough salt.
• Now cover it with lid and cook it untill the pumpkin is soft and it becomes dry mix it and serve it . 

 

GOES WELL WITH:
      Sambar Rice

Spinach Poriyal with Toor dhal

Spinach poriyal with toor dhal is nice and quick receipe which is healthy and  high in fiber and protein.It goes very well with any rice.Here it is....

INGREDIENS U NEED:

1.Spinach-1bunch(Chopped coarsly)
2.Toor dhal-1/2cup
3.Onion-1(Chopped)
4.Red chilli-3
5.Garlic-3cloves
6.Salt as needed
7.Seasoning-Mustard,Cumin
8.Oil

METHOD OF PREPARATION:

• First half cook the toor dhal by boiling the dhal in a water and strain the water completely and set it aside.  
• Heat oil in a pan,add mustard,cumin let it splutter,then add broken red chilli ,crushed garlic and chopped onion and  saute it for few mins.
• Now add spinach and fry till the leaves shrink and are cooked,add salt and mix well
• Finally add cooked dhal and let it cook for few mins and serve it.

GOES WELL WITH:

      Sambar and Rasam rice

Vazhakai/Raw Banana Poriyal

INGREDIENTS U NEED:

1.Plantain/Raw banana-2
2.Turmeric powder-pinch
3.Salt as needed
4.Seasoning-Mustard,Cumin,Cinnamon 1,Coves 1
5.Chilli powder-1tbs
6.Oil

UTENSIL:
Nonstick pan

METHOD OF PREPARATION:

• Peel the edges of the banana lightly,slice it in round shape with 1" thickness.Wash well and keep aside.
• Heat oil in a non stick pan,add Mustard seeds and wait till it splutters.Add the cumin,curry leaves,cinnamon,cloves and sliced banana stir now and then cover and cook till done.
• Now Add salt,chili powder,turmeric powder Stir a little,cover and let cook for some time.
• After its cooked well,remove the cover and let all the water dry out.Now it is ready.

GOES WELL WITH:

    Rice with Dhal

Beetroot Poriyal

Beetroots are very nutritious  and knowing its health benefits i love to eat and include on my diet once every month.This poriyal is very easy to make except chopping and it is my kids favorite dish with curd rice.Here is how i make it...

INGREDIENTS U NEED:

1.Beetroot-2(Cut into medium pieces)
2.Onion-1(Sliced)
3.Red chilli-2
4.Seasoning-Mustard,channa dhal,curry leaves
5.Salt as needed
6.Oil

METHOD OF PREPARATION:

• Heat oil in a pan add mustard once they starts spluttering add chann dhal, red chilli ,curry leaves and onion fry till the onions becomes translucent.
• Then add the chopped beetroot and mix well and season with salt(Do not add water) and cook untill they turn tender in a medium heat once its done switch off the stove.

GOES WELL WITH:

    Sambar rice and Curd rice

Blackeyed Pea/Karamani Sundal or Poriyal

Blackeyed pea or karamani  stir fry or poriyal is one of my favorite side dish and it is very healthy beans high in fiber very simple and easy to cook.Here it is....

INGREDIENTS U NEED:
1.Dried blackeyedpeas-2cups
2.Onion-1(Chopped)
3.Green chilli or red chilli-2-3(Slit into two)
4.Seasoning-Mustard,cumin,urad and chana dhal
5.Salt as needed
6.Oil

UTENSIL:
Deep pan

METHOD OF PREPARATION:

• Soak the dry beans overnight and cook it in the vessel untill 3/4th cooked or pressure cook it for 1-2whistle and drain the water and keep it aside.
• Heat oil in a pan,add seasoning when it starts crackle add chopped onion and green chillis and fry it until brown.
• Now add the cooked beans and enough salt and stir for 2-5mins on a medium flame.Its ready to eat now.

GOES WELL WITH:
        Sambar Rice

Cluster Beans/Kothavarangai Porriyal with Peanuts

Cluster beans is one of my favourite vegetable.I make this poriyal so often which is made with roasted peanuts which is our village style method. It takes more time to chop the vegetable into very tiny pieces. This poriyal is so good if you cut them into really small pieces.Here is how i make it.....

INGREDIENTS U NEED:
1.Cluster beans / Kothavarakkai – 1/2 lb(Finely chopped)
2.Peanuts-1cup(Roasted)
3.Onion – 1(Sliced)
4.Red chilli – 2
5.Garlic – 1 pod
6.Seasoning-Mustard,cumin
7.Salt as needed
8.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• First Grind roasted peanuts with Red chilly and garlic coarsely and keep it aside.
• Heat oil in a pan add the seasoning let it splutter ,then add onion saute it for few mins.
• Then add the cluster beans and fry it for few mins and add little water cook the beans untill it is done or its almost dry. 
• At this stage add the ground mixture ,salt and allow to cook for few more minutes and switch off the stove. 

GOES WELL WITH:
      White rice

Raw Banana/Vazhakai poriyal(Salt to Taste)

I tried this vazhakai poriyal with sambar it tastes good.Here is the receipe which i tried....

INGREDIENTS U NEED:

1.Plantains/vazhakai - 2

2.Chilli powder - 3 tsp

3.Dhania powder - 2 tsp

4.Turmeric powder - 1/4 tsp

5.Tamarind juice of a 1" ball

6.Salt to taste

7.Oil to shallow fry

UTENSIL:

Frying pan

METHOD OF PREPARATION:

• Peel the plantains and make thin round slices of it. Soak in water immediately to prevent it from coloring. 
• Mix all the powders in a wide vessel or a plate along with the tamarind extract. Add water if needed. Take care not to make it too watery otherwise it will not coat the pieces. Add the plantain pieces to this mixture and let it soak for 15 to 20 mins.
• Heat oil in a pan. Once hot add the plantain pieces to it. Keep turning till it becomes brown and crisp. Add little oil if needed. Take care to separate pieces as they stick together and serve hot.

GOES WELL WITH:

      Hot sambar rice

RATING:
***

Cabbage Poriyal with Channa dhal

Cabbage poriyal is one of my favorite and healthy side dish.This poriyal is simply made with Shredded cabbage tempered and cooked with spices and channa dhal which is a yummy sidedish for sambar or rasam rice . Cabbage poriyal is the most often made in my kitchen.Here is the receipe....

INGREDIENTS U NEED:
1.Cabbage - 2 cups(Shredded,washed with water and drained thoroughly)
2.Green chillies - 2 to 3(Slit)
3.Channa dhal-1/4Cup 
4.Seasoning-Mustard seeds,curry leaves
5.Salt - to taste
6.Oil

METHOD OF PREPARATION:

• Heat oil in a pan and add mustard seeds, curry leaves, green chillies and channa dhal, Keep the fire of low and make sure the chillies don't burn.
• Once mustard seeds start popping, add the shredded cabbage cook on medium flame until almost soft.Don't add water because Cabbage gives out water when cooking . 
• Add salt. Keep on low flame and stir occasionally until the water content leaves the cabbage and the dish becomes dry - about 4-5 mins. 

GOES WELL WITH:
         Hot sambar rice

Simple Moms Okra/Vendakkai Fry with Homemade Pepper Powder

Vendakaai poriyal is one of my favourite from my mom. This is her recipe and this recipe got a secret ingredient which is fresh homemade pepper powder.My mom always prepares this poriyal for me exactly before and on the day of my mathematics exams becos it is told that, on having ladies finger, you can score good marks in maths. Yes i am poor in the maths subject. but i managed to score good marks, all bcoz of Vendakaai i guess. Anyways here is the receipe.....

INGREDIENTS U NEED:
1.Ladies Finger / Okra / Vendakaai - 1 Kg
2.Homemade pepper powder-1tbs
3.Salt as needed
4.Oil -1/4cup

UTENSIL:
Nonstick bottomed pan

METHOD OF PREPARATION:

• Trim the head an tails of Ladies finger and slice the Ladies Finger very Finely.
• Heat Oil in a Pan add the finely chopped Okra/ Ladies finger and fry it. it first turns into dark green colour and then it becomes sticky. when it becomes sticky add salt to the ladies finger and saute them. fry it for atleast 4-5 mins in slow flame 
• Finally add pepper powder and fry it untill the ladies finger becomes crispy and brown and cooked.

GOES WELL WITH:

     Curd rice

Village style Okra /Vendakkai Fry

Okra also known as ladiesfinger in English, vendakkai in Tamil, bhindi in Hindi, bendakayi in Telugu has a lot of medicinal values. It is a good source of dietary fiber, Vitamin C, Folic Acid, essential B vitamins as well as magnesium, manganese and potassium.My husband and kids love this poriyal so i make it so often in my kitchen. It goes well along with curd rice or any kind of rice .This is a traditional method of preparing ladiesfinger curry for rice in South Indian households. Here is the receipe.....

INGREDIENTS U NEED:
1.Ladiesfinger - 1 lb
2.Green chillies - 2 slit lengthwise
3.Coconut-1/2cup(Optional)
4.Seasoning-Mustard seeds,Curry leaves
5.Oil - 5 spoons
6.Salt as needed

UTENSIL:
Deep pan

METHOD OF PREPARATION:

• Wash the ladiesfingers/okra and wipe them dry with a kitchen towel. If they remain wet they turn mushy while cooking. Slice the okra into small pieces .
• In a frying pan, heat the oil and add the mustard seeds ,Once they start spluttering, add the curry leaves followed by the green chillis. Saute till they turn slightly brown.
• Add the ladiesfinger/okra.Keep on medium flame and fry till the stickiness of the okra disappears and gets cooked well.
• Add the salt, coconut(optional)and mix well. Cook for two more minutes on a medium flame and remove from heat. 

GOES WELL WITH:

      Sambar,Curd and Rasam rice

Broadbeans/Avarakai Poriyal with Peanut

Avarakkai cooked with peanuts tastes so good and goes very well as a sidedish for sambar or rasam rice.In our hometown we cook most of the vegetables fry  with peanuts tastes delicious. Here is the receipe....

INGREDIENTS U NEED:
1.Avarakkai / Broad beans-5cups
2.Seasoning-Mustard Seeds,Urad Dhal,Curry Leaves,cumin seeds
3.Red chilli powder-1tbs
4.Salt to taste
5.Roasted Peanuts powder-1cup
6.Garlic-5cloves
7.Onion-1(chopped)
8.Oil

METHOD OF PREPARATION: 

• Heat oil and add mustard seeds, urad dhal ,cumin seds and curry leaves. Fry till mustard splatters. 
• Add onion fry it for few mins and then add avarakkai and salt. Cook till its done. 
• Now add the ground peanut mix and red chilli powder and crushed garlic. Cook for another 2 minutes mixing in between and switch of the stove.

GOES WELL WITH:

    Rasam and Sambar Rice

Plantain fry

Plantain is nothing but raw banana which is my favorite vegetable.People make so many items with this plantain like curry,bajji,kuzhambu etc.I make this poriyal during all the festival  which  is very tasty and easy to make which i learnt it from my cousin sister here is the receipe.....

INGREDIENTS U NEED:
1.Plantain/Vazhakai-2(cut into thick slices)
2.Onion-1(chopped )
3.Tomato-1(chopped)
4.Salt-as needed
5.Chilli powder-1tbs
6.Corriander powder-1/2tbs
7.Turmeric powder-pinch
8.Oil-3tbs
9.Seasoning-(cinnamon 1,cloves 2)

UTENSIL:
Nonstick pan

METHOD OF PREPARATION:

• In a pan add oil, seasoning,onion saute it untill brown
• Add tomato,chilli powder,corriander powder,turmeric powder,salt and fry it nicely
• Finally add plantain fry it frequently untill water evaporated and cook it till light brown

GOES WELL WITH:
    Sambar rice ,Yogurt rice and Rasam rice

Colacasia/Seppankizhangu Poriyal ~ MIL Version

Colocasia is an indian vegetable also known as Taro Root and Arbi. This fry is a South Indian homecooked favourite among kids and elders also. ..This is another sidedish my MIL makes it but personally i don't like this vegetable  because of its stickyness but my kids and husband loves it So here it is yummy Sepankazhangu ....

INGREDIENTS U NEED:
1.Seppankizhangu/colocasia-10(boiled and peel the skin)
2.Onion-1(chopped finely)
3.Tomato-1/2(chopped finely)
4.Seasoning-1tbs(mustard,cinnamon,cloves)
5.Chilli powder-2tbs
6.Corriander powder-1tbs
7.Salt-as needed
8.Turmeric powder-pinch
9.Oil-3tbs

UTENSIL:
Nonstick pan

METHOD OF PREPARATION:

• Heat oil in a pan,add seasoning,onion.saute it for few mins
• Add tomato,seppankizhangu and salt fry it for few mins.
• Then add chilli powder,corriander powder,turmeric powder and salt fry it untill crisp and brown

GOES WELL WITH:
    Rasam rice

Villagestyle Simple Potato Fry

This is another kind of potato fry i always make it  which is very easy and  tastes really good with rasam rice here goes the recipe....

INGREDIENTS U NEED:
1.Potato-3(sliced thinly)
2.Pepper powder-1tbs
3.Salt-as needed
4.Oil-4tbs

UTENSIL:
Frying pan

METHOD OF PREPARATION:

• Heat oil in a pan,add sliced potato fry it for few mins.
• Then add salt and pepper powder and fry it in the medium flame slowly untill light brown and serve hot.

GOES WELL WITH:
    Rasam rice